Sentences with phrase «olive oil flavor»

It has a bit of an olive oil flavor on it's own, but I made a chicken salad with it and it was delish.

At first it is completely approachable with its sugar crunch and chocolate, but as they chew, they encounter the rosemary - olive oil flavor, and you can see the uncertainty, thoughtfulness, and then decision that it is all right, crossing their faces.

The olive oil flavor is an amazing twist to an otherwise basic brownie.

I also subbed coconut oil for the olive oil, as I wanted more of a coconut - flavor than an olive oil flavor.

These Meyer Lemon Olive Oil Muffins are packed with delicious lemon and olive oil flavor and speckled with chia seeds for added protein.

You aren't overwhelmed with a flour - y taste and it has just the right amount of olive oil flavor.

I cook my egg in olive oil, making the bottom crispy, the yolk runny, and a hint of fruity olive oil flavor throughout.

In addition to infusing the spaghetti with a rich olive oil flavor, the sauce enhances without drowning the roasted tomatoes and garlic.

Spray a large soup pot with olive oil flavored cooking spray and heat over medium high.

Not exact matches

The sharp flavor profile, he said, is excellent for cooking up veggies with olive oil and garlic.

Drizzle with 2 tbsp olive oil, lemon and salt and massage the flavor into the leaves.

See our product review with the complete ingredients list for all three flavors; original, toasted onion, and rosemary and olive oil.

Flavored with fresh herbs, balsamic vinegar, mustard and olive oil... it even has bacon!

Traditionally we've drizzled olive or grapeseed oil but wanted to feature the dressing for a different flavor profile:

Helianthus Annuus (Sunflower) Seed Oil *, Beeswax / Cera Alba (Cire d'abeille) *, Cocos Nucifera (Coconut) Oil *, Copernicia Cerifera (Carnauba) Wax / Cire de carnauba *, Simmondsia Chinensis (Jojoba) Seed Oil *, Flavor (Aroma), Butyrospermum Parkii (Shea) Butter *, Olea Europaea (Olive) Fruit Oil *, Mentha Piperita (Peppermint) Leaf Extract *, Tocopherol, Stevia Rebaudiana Leaf / Stem Extract *, Beta - Sitosterol, Squalene, Linalool1, Limonene1.

I used melted ghee, but you can also use avocado oil, melted coconut oil, or light flavored olive oil.

In fact, this crust has so much flavor on its own that I think it would make for a fantastic light meal simply drizzled with some good extra virgin olive oil, topped with a few sliced olives, a handful of fresh herbs and maybe a few pine nuts sprinkled on top.

The thick sandwich rolls easily soak up the oil and tangy flavors of the salty olive salad.

For a dressing - you can add your favorite vinaigrette, but since the chickpeas have some flavor from the spices, I usually dress this salad with olive oil and vinegar, and of course season with salt.

Helianthus Annuus (Sunflower) Seed Oil *, Beeswax / Cera Alba (Cire d'abeille) *, Cocos Nucifera (Coconut) Oil *, Copernicia Cerifera (Carnauba) Wax / Cire de carnauba *, Simmondsia Chinensis (Jojoba) Seed Oil *, Flavor (Aroma), Butyrospermum Parkii (Shea) Butter *, Olea Europaea (Olive) Fruit Oil *, Vanilla Planifolia Fruit Extract *, Tocopherol, Stevia Rebaudiana Leaf / Stem Extract *, Beta - Sitosterol, Squalene, Anisyl Alcohol1.

and mozarella of course... v p.s. B - 4 it goes in the oven, I like to brush the rim of pizza dough with garlic - flavored olive oil and sprinkle with flakey salt.

I use a full flavored extra-virgin olive oil, a little minced shallot, and lots of aromatic herbs as the base for many variations.

Don't use olive oil, however, as its saltier flavor will mask or diminish the sugar's sweetness.

Some ideas are to chop up an onion and add that in (I would sauté it in olive oil first), add some red pepper flakes for heat, some cooked and chopped bacon, paprika, more or different flavors of cheeses...

A brush of olive oil brings fragrance and flavor to summer produce.

Roasted garlic and summer herb salt blend: Harvest the last of your summer herbs, basil, sage, thyme, whatever you have, dry until they can crumble at your finger tips Roast 3 - 4 cloves of garlic with a drizzle of olive oil When cool, remove from the skin and finely chop, it will be sticky at first Mix the roasted garlic with a few teaspoons of salt and set aside to dry Finely chop the dried herbs Mix in the chopped herbs with the garlic and salt until all the textures are combined Stir or run a knife through the mixture until all flavors are mixed well, set to dry some more, about 10 - 15 minutes When dry, place in a mason jar and keep close to brighten any meal all winter long

Blistering the tomatoes magnifies their flavor and, mixed with some olive oil, coats the pasta to the perfect extent.

Appetizers Sundried Tomato Hummus from Robyn of Add a Pinch Melon & Prosicutto Balls from Paula of bell» alimento Bruschetta from Sheila of Eat2gather Jalapeno Poppers from Ali of Gim me Some Oven Grilled Naan White Pizza Bites from Jamie of Mom's Cooking Club Watermelon Feta Bites with Basil Olive Oil from Sandy of Reluctant Entertainer Pesto Caprese Fried Wontons from Julie of The Little Kitchen Blue Cheese Wedge Salad Crostini from Cheryl of TidyMom Drinks Toasted Coconut Milkshakes from Bev of Bev Cooks Lemon Cream Soda from Angie of Eclectic Recipes Peach Sorbet Bellini and Spritzers from Shaina of Food for My Family Non Alcoholic Berry Spritzer from Lisa of Jersey Girl Cooks Virgin Peach & Raspberry Bellinis from Milisa of Miss in the Kitchen Italian Basil Sparkling Lemonade from Marly of Namely Marly Italian Sodas from Laura of Real Mom Kitchen Cafe Mocha Punch from Amy of She Wears Many Hats Salads Italian Chopped Salad in a Jar -LCB- with Creamy Caesar Dressing -RCB- from Brenda of a farmgirl's dabbles Caprese Salad with Mozzarella Crisps from Christine of Cook the Story Pesto Pasta Stuffed Tomatoes from Suzanne of Kokocooks Grilled Romaine Caesar Salad from Liz of The Lemon Bowl Herbed Israeli Couscous Salad with Tomato and Mozzarella from Rachel of Rachel Cooks Chickpea, Avocado, & Feta Salad from Maria of Two Peas and Their Pod Lentil and Chickpea Layered Salad from Lisa of With Style & Grace Entrees Chicken Cacciatore from Meagan of A Zesty Bite Zucchini, Bell Pepper & Edamame Stir - Fry from Cassie of Bake Your Day Potato - Crusted Vegetarian Quiche with Zucchini, Tomatoes & Feta from Dara of Cookin» Canuck «Straw & Hay» Tagliatelle in Cream Sauce from Flavia of Flavia's Flavors Grilled Italian Chicken with Veggie & Bow Tie Pasta from Katie of Katie's Cucina Grilled Naan Pizza with Summer Veggies & Turkey Sausage from Kelley of Mountain Mama Cooks Smashed Chickpea and Avocado Panini from Kathy of Panini Happy Desserts Fresh Blueberry Shortbread with Lemon Cream Frosting from Sommer of A Spicy Perspective Crostata di Mango from Lora of Cake Duchess Italian Ice from Kristen of Dine & Dish Roasted Banana and Nutella S'mores Bruschetta from Jenny of Picky Palate Italian Cream Cake from Deborah of Taste and Tell Panna cotta from Leslie of The hungry housewife Fortune Cookies from Shari of Tickled Red Baby Vanilla Bean Scones a la Starbucks from Tara of Unsophisticook

It was so easy to whip together, and since I used good olive oil, it had a ton of flavor as well.

Just made this with the olive oil — at first I found it very strange because of the strong olive flavor, but after a few bites it really grew on me.

I used half Italian dressing (I like Good Seasoning's Italian Dressing and Newman's Own) and half extra-virgin olive oil, as the antipasto gives the salad quite a bit of flavor.

The olive oil, salt and pepper on top finish off the chickpea flavor beautifully.

If storing, keep pesto in an airtight container with a thin layer of olive oil on top of the pesto - this helps keep the good flavors in and all the rest out!

Olives soaking up herbal flavor while resting in extra-virgin olive oil is this week's assigned recipe from Around My French Table and it came at the perfect time to enjoy for a pre Thanksgiving meal nibble.

The bright, simple flavors of a good olive oil, lemon and basil marinade transform some simple grilled vegetables into a stunning side dish.

Pan-toasting the pasta in a bit of butter and olive oil adds depth of flavor to this simple orzo recipe.

2 garlic cloves, minced 1 tablespoon extra virgin olive oil 2 tablespoons dijon mustard 2 tablespoons honey 1 teaspoon red wine vinegar 1 teaspoon salt 1 teaspoon chopped fresh rosemary (increase if you want more rosemary flavor!)

The whole batch with the olive oil and a bit of sea salt came out so full of flavor.

I'm not fond of cocnut flavor and her cocnut oil definitely tastes of coconut, so I used olive oil.

Coconut oil is also one of the primary flavors in the cookie, so I think the olive oil will change the flavor profile pretty significantly.

While beans soften, make a sofrito by sauteeing on medium high heat, in 5 tblsp olive oil, 1 medium onion, 4 garlic cloves, & 8 to 10 Cachucha peppers (a caribeean cousin of Habenero, citrus flavor without the heat — I've never found and use 2 - 4 Poblanos or Anaheims intead — Jaffrey suggests simmering some lemongrass with beans to replace citrus notes — I add lime juice at end) all finely diced.

Mine (the black truffle flavored extra-virgin olive oil from Trader Joe's) isn't very strong, so the amount written in the recipe was perfect.

One more thing, I tossed my sliced veggies in olive oil, salt and garlic powder, I have a slight garlic obsession, not just for it's flavor, but nutritionally benefits: garlic is known to help boost the immune system, its vitamin C contents help fight germs as well as helping to fight against cardiovascular disease.

They were coated in olive oil and a spicy jerk rub and had a nice flavor.

Allow to sit for 10 minutes so flavors can meld throughout the extra virgin olive oil.

2 large eggs 1/2 cup oil (I use a mild flavored olive oil) 1/2 cup mild - flavored honey 1 tablespoon pure vanilla extract 1 1/2 teaspoons apple cider vinegar 1 cup milk of your choice (I used So — Delicious Unsweetened Coconut Milk) 2 cups blueberries (fresh or frozen)

Ingredients: Fine durum flour, olive oil, tofutti better than ricotta cheese ® (water, expeller blend of natural oils: palm fruit, soybean and olive, non-gmo (tofu, soy protein), maltodextrin, dairy free cheese cultures, dairy free romano cheese, vegetable lactic acid, natural blend of gums: locust bean, guar, cellulose, xanthan and carrageenan, brown rice, agar agar, gum arabic, organic apple cider vinegar, garlic powder, onion powder, white pepper, tomato flavor, oregano, organic sugar, vegetable mono and diglycerides, citric acid, sea salt.)

Saute in a little drizzle of olive oil just until cooked through, probably 2 - 3 minutes per side, and they will have a great, light flavor that I think would complement this pasta really well!

They're perfect in a spicy, garlicky pasta, slick with olive oil and flavored with the taste of the oeean, courtesy of salty anchovies.

The rosemary, olive oil and fresh ginger really gives it a nice flavor.